This paper aims to summarize LI Wenyuan's clinical experience in treating eczema with sour-flavored herbs. It is believed that most prescriptions and herbs used for eczema are warm-dry or bitter-cold in nature， while sour-flavored herbs， which can nourish

yin

and promote fluid production as well as exert both astringent and dispersing effects， can regulate and counteract the drawbacks of warm-dry and bitter-cold herbs. In clinical practice， for internal administration， the following herb pairs are often used in formulas， Wumei （

Fructus Mume

） with Cuchaihu （vinegar-processed

Radix Bupleuri

） to soften the liver， calm internal wind， consolidate the exterior， and relieve itching； Baishao （

Radix Paeoniae Alba

） with Jinyinhua （

Flos Lonicerae Japonicae

） to regulate

qi

， promote fluid production， clear heat， and resolve toxicity； Shanzha （

Fructus Crataegi

） with Huanglian （

Rhizoma Coptidis

） to promote

qi

circulation， dispel stagnation， resolve food accumulation， and clear toxicity； Wuweizi （

Fructus Schisandrae Chinensis

） with Huangqi （

Radix Astragali Mongolici

） to tonify

qi

， promote fluid production， activate

qi

movement， and unblock the collaterals； Lingxiaohua （

Flos Campsis Grandiflorae

） with Honghua （

Flos Carthami

） to clear heat， cool blood， activate bl

ood circulation， and unblock the collaterals.Meanwhile， LI Yuanwen attaches great importance to the role of sour-flavored herbs in external treatment. For eczema， sour-flavored herbs such as Machixian （

Herba Portulacae Oleraceae

）， Diyu （

Radix Sanguisorbae Officinalis

）， Wumei （

Fructus Mume

）， and Mugua （

Fructus Chaenomelis

） are often used in combination with herbs that clear heat， resolve toxicity， and eliminate dampness， applying external therapies of traditional Chinese medicine like herbal soaking and herbal sealing and wrapping.